Sourdough Rye Bread has a complex flavor thanks to the sourdough starter, rye flour and a little dash of malt syrup. Start the night before to have fresh bread for lunch.
I’m a huge fan of rye bread in just about any form. I love my Overnight Rye Bread made with commercial yeast, and my super thin and crunchy Sourdough Rye Crispbread. If you’re a rye fan, for a real treat try making a savory pie or galette with Rye Pie Dough.
I grew up in central New Jersey (yes, there is such a place as central Jersey!) and being so close to New York it was easy to find a good deli and really great rye bread.
Where I live now, not so much. So, Sourdough Rye Bread is always homemade in our house. But it’s so easy to make overnight there’s no reason not to make it yourself.
If you don’t have one, you can learn How to Make a Sourdough Starter. Then I can show you how to Feed and Maintain Sourdough Starter or How to Keep a Small Sourdough Starter.
This recipe takes more than 12 hours in total, but the vast majority of the time is hands-off.
Tips for making Sourdough Rye Bread:
- Start with an active starter. To test if your sourdough starter is active and ready to use, drop a dollop into a bowl of water. If it floats, it’s ready to go.
- Create a sponge using the starter, water and some of the flour. Allow the sponge to rest for 30-60 minutes before mixing the dough. This rest gives the gluten a head start in forming a strong network.
- The fermentation time for the dough will vary based on the ambient temperature of the room and the temperature of your dough. The dough will start out fairly dense. It should be quite aerated and elastic by the end of the 3 hour fermentation.
- If the dough is very cool and sluggish you can set the bowl over a bowl of warm water to warm it up a bit.
- The time for the final proof can also vary. The bread should be almost doubled in size and if you poke the dough the dent should slowly fill in. If the dough springs right back when poked it’s not quite ready.
- Sourdough Rye Bread stays fresh at room temperature for 2-3 days. Slice and freeze for longer storage.
Scroll Through the step by step photos to see how to make Sourdough Rye Bread:
A timeline for making Sourdough Rye Bread:
- If your starter needs feeding, do that the night before or early in the morning of the day you want to make the dough.
- Mix the dough in the afternoon and refrigerate the dough in the evening before going to bed.
- Take the dough out first thing in the morning and shape the loaf.
- Leave the loaf at room temperature to rise for 1 1/2- 2 hours.
- You should have fresh bread by lunch time.
- To make and bake the dough in the same day, start the dough early in the morning and it should be ready to bake by late in the afternoon or early evening.
Since you’ve got your starter fed, peruse the entire list of My Best Sourdough Recipes. Have fun!
I know you hate to throw away that sourdough discard. Check out these recipes that use sourdough discard.
If you love this recipe as much as I do, I’d really appreciate a 5-star review.
Sourdough Rye Bread
Yield:
1 large or 2 small loaves
Prep Time:
20 minutes
Bake Time:
25 minutes
Rising Time:
12 hours
Total Time:
12 hours 45 minutes
Start the night before to have fresh bread for lunch.
Ingredients
- 1 cup (8 oz, 224g) active sourdough starter (100% hydration)
- 1 1/2 cups (12 oz, 360ml) warm water
- 1 cup (5oz, 145g) stone ground rye flour
- 2 1/2 cups (12.5 oz, 350g) bread flour
- 1 tablespoon malt syrup
- 2 teaspoons table salt
- 2 tablespoons caraway seeds
- 1 egg white
Instructions
- Combine the starter, water, rye flour and 1 cup of the bread flour. Mix with the paddle on low speed until it forms a thick batter. Cover the bowl and set aside for 30-60 minutes.
- If using a stand mixer, change to the dough hook. Add the malt syrup, salt and the rest of the bread flour and mix until the dough begins to clean the bottom of the bowl and form a ball around the hook. If the dough is still extremely sticky and does not clear the sides of the bowl, you can add up to 1/4 cup more flour, a tablespoon at a time. If mixing by hand add as much of the bread flour as you can then turn the dough out onto a floured surface and finish kneading in the rest of the flour.
- Knead for 3-4 minutes on medium speed or 4-5 minutes by hand. Turn the dough out onto a lightly floured surface and knead into a smooth ball. Place the dough in a lightly oiled bowl, turn once to coat the dough. Cover the bowl and set it aside at room temperature.
- After 30 minutes uncover the bowl, lift one side of the dough and fold it into the middle of the dough. Repeat with the other three sides of the dough then flip the dough over. You're basically turning the dough inside-out to redistribute the yeast. Cover the bowl and after 30 minutes repeat the procedure. Cover the bowl and after 60 minutes repeat the procedure again.
- Cover the bowl and after 60 minutes knead the dough, return it to the bowl. By now the dough should be lively, elastic and airy. If the dough is still sluggish give it another hour or two at room temperature. Cover tightly and refrigerate over night.
- Remove from refrigerator and dump the cold dough onto floured surface. Sprinkle the dough with 1 tablespoon caraway seeds and knead to distribute the seeds
- If you want two smaller loaves, divide the dough in half. Knead the dough into a smooth ball then taper two ends to form an oblong football shape. If baking in a Dutch oven form the dough into a round ball.
- Place on a wooden peel or sheet pan sprinkled liberally with corn meal. If you want to bake the bread in a Dutch oven place the dough onto a sheet of parchment paper. Cover with a damp kitchen towel and leave in a warm place until doubled in size and it springs back slowly when poked, about 1 1/2 hours.
- Meanwhile, preheat the oven to 425°F. If you have a baking stone preheat that in the oven. If you want to bake the bread in a Dutch oven or other heavy pot put that in the oven to preheat.
- Make 5 diagonal slashes in the dough with a single edge razor or very sharp knife. Brush dough with egg white and sprinkle with the other tablespoon of caraway seeds.
- Slide the dough onto the preheated stone or slide the sheet pan into the oven. The bread is ready when tapping the bottom of the loaf produces a hollow sound, or use a probe thermometer to check for an internal temperature of 190°-200°F. Baking time is about 35 minutes.
- If using the Dutch oven to bake follow these directions: Remove the preheated pan from the oven and remove the lid. Use the parchment paper to lift the loaf into the Dutch oven. If you don't have a Dutch oven, slide the parchment paper onto a baking sheet. Replace the lid on the pot and slide it into the oven. Bake for 20 minutes. Remove the lid from the Dutch oven. The loaf should be well risen and pale in color. Continue baking another 20 minutes until the loaf is nicely browned and beginning to crisp. Remove the pan from the oven. Use the parchment to lift the loaf out of the pan. Use the parchment to place the loaf directly onto the rack in the oven. Bake another 5-10 minutes until the loaf is deeply browned and very crisp. Total baking time is about 40-50 minutes.
- Cool completely on a wire rack before slicing.
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Helene Schilian
Sunday 1st of August 2021
Just served this bread warm from the oven to hubby for breakfast…..rave reviews from my strongest critic! Perfect crunch to crust, middle soft, without an overpowering eye taste. Baked 2 loaves in my baguette pan……a little small, would go back to boule next time.
Rosalia
Friday 30th of July 2021
Can i add cranberries, fennel seeds, orange rind, sunflower and pumpkin seeds and anise together with the caraway ? I tried this combination with another recipe and it tastes great.
Eileen Gray
Saturday 31st of July 2021
I suppose so, but don't overdo it or the bread might end up very dense.
Carolyn
Monday 5th of July 2021
I really love this recipe. It has a delicious flavour, very moreish. It's quite a soft dough, but I find cooking it in a Dutch oven ensures a perfect shape. Thank you for sharing this recipe.
Eileen Gray
Monday 5th of July 2021
It is a wet dough but if you let it rise overnight in the fridge the dough is quite easy to handle when it comes out of the fridge in the morning.
Sandra Gray
Tuesday 18th of May 2021
No yeast?
Eileen Gray
Wednesday 19th of May 2021
The yeast is in the sourdough starter, wild yeast.
Bernie
Wednesday 12th of May 2021
Eileen, I have used this rye, as well as your sourdough bagel recipe as a baseline guide for quite some time — they are terrific! I know you have disagreed with these comments before but the reason I call them “baseline” is when you measure in weight (grams) and nothing by volume your numbers are off. For example, all the bread flours I have seen call out 30 or 31 grams per 1/4 cup so ~ @ 120 grams a cup the 2.5 cups above would be 300 grams not 350...additionally, Bob’s red mill stone ground rye I believe calls out 102 grams per cup.
This is the classic issue of volume vs weight measure in bread baking.
For me I have worked with both recipes and gotten every item down to the correct gram weight, never have to worry about adding flour part way through and as I said previously, after doing this they turn out perfect every time. Thank you for the great baseline
Eileen Gray
Wednesday 12th of May 2021
Yes, this is why weight measures are always more accurate. I bake constantly, and check myself often. By the way I fill a cup of flour I consistently get 5 oz per cup (ap and bread flour) or 140g per cup. I don't necessarily disagree with readers who say they get a different weight for a cup of flour, or that other sources they read give a different weight for a cup of flour. What I want to explain is that the weight of a cup of flour is not an absolute. It's totally dependent on how the baker physically fills the cup. So, I will have to disagree with the premise that "all the bread flours...call out 30 or 31 grams per 1/4 cup". That only means a 1/4 cup weighs that much based on how that particular brand fills the cup, not on some law of nature. If you are truly measuring "nothing by volume" and only by weight, there should be no discrepancy. A gram is a gram is a gram and an ounce is an ounce is an ounce. I'm not trying to be argumentative or dismissive. I am trying to be very clear so bakers understand that weight measurements are an absolute. Volume measurements are not an absolute because they are dependent on the person doing the measuring. I'm truly glad you like the recipes and have worked out a method that works for you. I sincerely enjoy the opportunity for a good discussion about baking practices.